Tuesday, September 25, 2007

Presto Pasta Nights - Rachel Ray vs Sandra Lee

I thought I'd do something a little different for Presto Pasta Night this week. I've picked two pasta recipes by two Food Network cooks and have pitted them against each other!

First up we have Rachel Ray. I am not really a "Rachel" person, but have no strong feelings one way or another about her. I prefer to not watch her on TV, but Scott has occasionally bought me her magazines and I've found a few mighty tasty recipes in them. Last year I received a Rachel Ray cookbook for my birthday. We've had a couple of not so great dishes from the book, but some nice ones too.

Her competitor today is Sandra Lee. I had never heard of Sandra Lee before last year when I read various negative comments about her on some blogs. (Her shows are not shown on the Food Network here in Canada.) Earlier this year Anthony Bourdain bashed her and other Food Network cooks quite harshly. I used to love him, but lately it doesn't seem like he does anything but be a snarky jerk. I have enough snarky jerks in my life, thanks. Anyway, when we were in Maui earlier this year I saw two episodes of her show. It wasn't fantastic, but I don't remember it as being God-awful either.

And then I came across one of Sandra Lee's books at the library. Smackdown time!

I was hesitant to make this pasta because I don't like pumpkin. But Scott does, so we went with it. This took longer than 30 minutes (I forgot to set my timer), but was very nice. Who knew pasta and pumpkin were such a good match? This was quite rich for me. If I made this again I would do smaller portions along a big green salad.

This was A-MAZ-ING. Faster than fast; the dressing is made and the other ingredients are de-canned or prepped while the pasta is cooking. It was easy, light tasting and delicious. This would be good in the summer when you don't want to be at the stove for too long, or any day that you just need a quick meal.

And the winner was..........Sandra Lee. While both pastas were tasty, Sandra pulled ahead with the faster cooking time and lighter tasting dish.

Cook the pasta in boiling salted water until tender.
Place the oil, herbs, lemon juice, water, salt and pepper in a jar. Shake until blended. Set aside.
Drain the red peppers and roughly chop. Drain the olives and set aside.
When the pasta is done, drain and place in a large bowl. Add the peppers, drained onion, feta and olives. Toss well. Pour over the dressing and toss again.

Saute the garlic in the oil for a couple of minutes until fragrant. Add the cauliflower and broth. Cover and simmer until the cauliflower is very tender.
Cook the pasta in salted water until done. Drain and reserve.
When the cauliflower is tender, turn up the heat and add the pumpkin puree and milk. Season with nutmeg, salt and pepper, then add the drained pasta. Toss to coat, and serve.

15 comments:

I am a Rachael fan - although I don't think her recipes take 30 minutes! I have fun timing each of them that I make - I actually did one in 34 minutes the other day and was quite proud of myself!! I do agree with you about Anthony Bourdain, though. Everyone seems to love him, but I start to feel anxious listening to him because he is so negative and acts like he is the kitchen God. Just my opinion, though....

I'm with Peabody on this one (and Anthony). I'm working from home today and on Food Network right now is Sandra Lee trying to tell me that if I cover an orange juice can with brocade paper and stick dried fruit on it, I have a centerpiece...

But, I will give the devil the due, of these two recipes, her's does sound better. I've never had a RR recipe turn out all that well.

Both recipes sound really good, and I will probably try both. I know it is not fashionable, but i kind of like the campy style of Sandra Lee. And at the end of a long day, with so many things to cram into a short time, her semi-homemade concept is great.Plus she always features a cocktail with every menu (a woman after my own heart!)

I haven't heard of Sandra Lee but your description of how good the dish was has convinced me to save the recipe! I was originally drawn to your post by the pumpkin cauliflower pasta though. I love both those things and don't eat nearly enough pumpkin so I must make this, perhaps this week! Excellent post. :)